Daniel Boulud's Latest, Boulud Sud, Opens Tonight

20 West 64th St., Upper West Side
Phone: 212-595-1313
Status: Opens tonight

After previewing his restaurant Boulud Sud and his cafe and takeaway spot Epicerie Boulud to chefs, VIPs, and whoever happened to be walking by West 64th Street last night after the James Beard Awards, Daniel Boulud is ready to open to the public. The cafe, now open, serves up salads, snacks, sandwiches, oysters, cheese, charcuterie, and dessert and offers food to takeaway.

Meanwhile, the main show is the 120 seat restaurant. Here the focus is on Mediterranean flavors, and chef Aaron Chambers is pulling influences from North Africa, Spain, Turkey, Italy, Greece, and parts of France. He's serving a menu split in three parts, so expect some pretty spectacular hummus (if those words are allowed to be paired), and eggplant dips from the vegetarian section, whole lamb and tagine chicken from the meat section, and dishes like sea urchin and crab tartine, stuffed baby squid, and more in the seafood side of the menu. It all goes down in a Boulud-esque subdued room—carpets for the Upper West Side of course—with a long and large open kitchen. As always, send early reports this way.

Previous Reading: Sneak Peeks, 4/15; Cheesemongers, 3/31; First Word 11/30
Further Reading: Official Site; NYT; The Feed

DE LA MER
SMALL PLATES

HARISSA SPICED MUSSELS 9.

CHARRED SPANISH MACKEREL
Piquillo Vinaigrette
10.

CURED CANTABRIAN
Anchovies and Fennel 15.

SICILIAN SARDINE ESCABÈCHE
Toasted Pine Nuts, White Raisins 9.

SEA URCHIN AND CRAB TARTINE
Green Olives 13.

APPETIZERS

TUNA NIÇOISE SALAD 16.

OCTOPUS LA PLANCHA,
Marcona Almonds 14.

SOUPE DE POISSON AU ST. PIERRE
Garlic Rouille 18.

STUFFED BABY SQUID
Chorizo, Swiss Chard and Valencia Rice 13.

GRILLED NEW CALEDONIA BLUE SHRIMP
Spring Vegetables 15.

SAFFRON LINGUINI
Razor Clams, Bottarga 17.

MAIN COURSES

GRILLED SCALLOPS
Stewed Tomato, Crispy Socca 27.

ZAATAR BAKED COD
Mussles, Celery, Greek Yogurt 24.

CEDAR GRILLED ROUGET
Baby Fennel 26.

DAURADE LA PLANCHA
Romesco Sauce 27.

SALT-BAKED LOUP DE MER
Grape Sauce Vierge (For Two) 54.

DU JARDIN
SMALL PLATES

TOMATO AND SHEEPS MILK CHEESE
Ricotta and Oregano Pan Con TomateGrilled Manouri and Tomato Confit 12.

CHICKPEA
Herb Falafel, Fresh Hummus, Crispy Lavash 9.

TABOULEH
Classic Bulgur with Mint and ParsleyCauliflower With Zaatar and Dried Fruits 9.

EGGPLANT BABAGANOUSH
Caponata, Grilled Foccacia 9.

OLIVES
Green and Black Tapenade, Ciabatta 8.

SIDE DISHES
9. each

FREGOLA SARDA SNAP PEAS

CRISPY ARTICHOKES ALLA ROMANA, AOLI

SAFFRON BRAISED PLUM TOMATOES

OLIVE OIL CRUSHED YUKON GOLD POTATO,
GARLIC CHIPS

ROASTED BEETS
Pistachio Yogurt

CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots

CHICKPEA PANISSE
Spicy Pepper Ketchup

DE LA FERME
SMALL PLATES

LARDO DI COLONNATA AND CANNELINI CROSTINI
With Summer Truffle 15.

VITELLO TONNATO
Celery, Anchovy, Capers 10.

RABBIT PORCHETTA
Asparagus, Basil 11.

DUCK LEG KATAIFI
Date Chutney 9.

CHICKEN KEBAB
Cumin Carrots 8.

APPETIZERS

SALADE DE MUSEAU
Zucchini, Spiced Tomato Gelée 8.

HARIRA SOUP
Lamb Meatballs, Lentils, Vermicelli,
Chickpeas 12.

GRILLED TREVISO SALAD
Castelmagno Cheese, Speck Ham, Aged Balsamic 12.

CAILLETTE PROVENÇALE
Swiss Chard, Stewed Tomato

11.
CAPRETTO ORECCHIETTE
Baby Goat Ragout & Wild Garlic 21.

SQUAB A LA PLANCHA
Sangiovese Risotto 21.

MAIN COURSES

PANCETTA WRAPPED QUAIL
Tuscan Kale, Rosemary Soubise 23.

TAGINE OF CHICKEN LEG
Preserved Lemon 25.

LAMB CLEOPATRA
Almonds, Apricots 23.

HARISSA GRILLED LAMB LOIN
Algerian Eggplant 27.

CHARRED WAGYU TOP SIRLOIN
Salsa Verde, Crushed Fava 27.

PEPPERED TUSCAN RIB EYEWild
Mushroom, Taggiasca Olives 49.

GRILLED SHORT RIB ON THE BONE
Haricots Au Pistou 31.